Ricotta Cheese Filled Cake
Indulge in the rich, creamy bliss of Ricotta Cheese Filled Cake, a delightful dessert that combines a tender, buttery cake with a luscious ricotta cheese filling. This Italian-inspired treat stands out with its delicate hint of lemon zest and optional almond extract, offering a beautifully balanced flavor profile that feels both indulgent and sophisticated. Perfectly golden on the outside and irresistibly moist on the inside, each slice reveals a creamy ricotta layer that melts in your mouth. Easy to make and finished with a simple dusting of confectioners' sugar, this cake is ideal for any occasion—whether it’s a casual coffee break or an elegant dinner party. With just 20 minutes of prep time, you can create a homemade masterpiece that’s as comforting as it is unforgettable.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 1 cup Ricotta cheese (whole milk)
- 0.5 cups Powdered sugar
- 1 teaspoon Lemon zest
- 1 large Egg yolk
- 0.25 teaspoons Almond extract (optional)
- 2 tablespoons Confectioners' sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer to low and alternately add the flour mixture in three parts and the milk in two parts, starting and ending with the flour. Mix until just combined. Do not overmix.
In a separate bowl, combine the ricotta cheese, powdered sugar, lemon zest, egg yolk, and almond extract (if using). Stir together until smooth and creamy.
Spread half of the cake batter evenly into the prepared cake pan. Gently spoon the ricotta mixture over the batter, spreading it evenly without reaching the edges of the pan. Top with the remaining cake batter, spreading gently to cover the filling.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the cake (avoiding the ricotta layer) comes out clean. The top should be golden brown and spring back when lightly touched.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Carefully invert the cake onto a wire rack to cool completely.
Once the cake is completely cooled, dust the top with confectioners' sugar before serving.
Nutrition Facts
Calories |
3718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1065 mg | 355% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 578.6 g | 210% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 383.0 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 806 mg | 62% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 960 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
